Pick and wash the currants, either white or red; to two quarts of currants, put one pint of water; when boiled, run the juice through a jelly bag, do not press the bag; to one quart of juice put three pounds of sugar; boil up the juice, and strew in the sugar; pour it into glasses, dry it in a stove till it will ♦urn out, then dry the cakes on plates.
Take the seeds from two pounds of red currants, and put them on the fire in a silver pan, to dry them; then press them through a sieve, and put them again on the fire, stir-ring constantly until you can see the bottom of the pan; then, having dissolved and boiled three pounds of sugar to casse, pour it on the fruit, stirring continually; in a short time take it off, stirring it as before until it bubbles; then pour it into moulds.
Take seven pounds of fine ripe red currants, three of white, and two of white raspberries, press them through a very close horsehair sieve; pour the juice on nine pounds of double-refined, sugar, broken in small pieces, place the whole on a brisk fire, taking care to remove the scum as soon as it appears. When the boilings follow each other very quickly, take out the skimmer, (which should be of copper) stir it, and let the jelly fall from it; on quitting the skimmer it. ought to fall like treacle. If it does so, it is sufficiently done. This jelly should be rose-colored; by making it entirely of red currants and red raspberries, the color of the jelly will be red.
Pick and take the seeds from ten pounds of fine red currants, crush them, and having pressed out the juice, strain it through a silk sieve. Clarify and boil to casse an equal quantity of sugar, pour the currant juice on it, set the whole over a gentle fire, stirring constantly until it becomes of a proper consistence, which may be known by observing when the bottom of the pan can be seen clearly; take it off from the fire as soon as that is the case, and pour the paste into tin moulds, which must be placed on slates, or copper plates: smooth the tops with the blade of a knife, sprinkle sifted sugar over, and place them in a stove, where they must remain till next day; when the paste should be turned in the moulds; sprinkle sifted sugar over them again, and set them in the stove a second night; on the following day remove them from the moulds, lay it in boxes, with white paper between each layer, and keep them in a dry place. A sixth part of the quantity of raspberries added to the currants, would greatly improve the flavor of this paste.
Take half a pound of pounded loaf sugar on a plate, then a quantity of currants, which squeeze through a sieve; when that is done, add the juice to the sugar, till it makes a paste as clear and thick as you think proper.
To five pints of currant juice, either red or white, one pound and a half of loaf sugar; when dissolved, put to it one gallon of rum or brandy; clear it through a flannel bag.
Put five or six pounds of red, two of white currants, and two bottles of raspberries, into a sieve; crush them, and press the juice through it into a pan, and place it in a cellar to ferment; in a week's time, pass the juice through a straining bag, and having clarified, and boiled to fort souffle four pounds of sugar, put the juice to it, and boil them togelher once; skim, and take it from the fire. It is necessary that the currant juice should ferment, to prevent its becoming a jelly in the bottles.